Ox liver alla veneziana

Ox liver alla veneziana

Ox liver alla veneziana

Recipe by

Serves 2


  • 350g Ox Liver, Sliced

  • 70g butter

  • 1 large onion, peeled, halved and sliced

  • 1 fresh bay leaf

  • 1 tbsp white wine vinegar

  • 75ml homemade chicken stock

  • 100ml white wine or Noilly Prat Original Dry Vermouth

  • sea salt

  • black pepper

  • 1 tbsp of fresh parsley, very finely chopped


  • In a heavy frying pan, melt 40g of the butter over a medium heat.
  • Add the onion with the bay leaf and sauté until the onions are pathetically soft and beginning to colour.
  • Add the vinegar and evaporate completely before adding the wine and stock. Reduce the liquids rapidly until syrupy.
  • Season and move to a bowl.
  • Pat the liver dry, cut into wide strips, and season.
  • Clean the pan and melt the remaining butter over a medium heat.
  • Fry the liver briskly until coloured on both sides, turning once. It should be just pink within.
  • Return the onions to the pan and mix together well before stirring in the parsley.
  • Serve as is or with a little wet polenta.